There is a food safety concern with med rare to rare burgers. And I think, the temperature debate is hokum.

Then you'll need to cross between binchotan, hardwood, and briquettes. Then a control group cooked in a cast iron pan.

This doesn't make sense, if the argument is that moisture loss is the culprit. Spreading it and freezing would further dehydrate the meat. This whole myosin and freezing bit, doesn't jive. On the grill, it all heats up, and is moot.